Instructions

Prepare the following items prior to cooking. Grate the two types of cheese and combine into a large bowl. Assemble chaffing dish and burner with sterno. Add flour to the grated cheese. This keeps the cheese slices separate. The flour later serves to thicken the sauce.

Slice the bread into 3/4-1 inch cubes.

Rub a whole garlic clove inside of chaffing dish then chop the clove to add to the sauce later.

Place the chaffing dish directly on stove to medium heat. Pour in white wine and heat to just before boiling. Add small quantities of cheese into heated wine. Try to not to bring the sauce to a boil.

Once all the cheese is in continue cooking and stirring for 5-10 minutes and serve. Grate a small amount of nutmeg on top.

Once the first handful of cheese melts add another and so on while stirring constantly. Reduce heat if cheese begins to boil. Only after 10 minutes if the sauce has not thickened add small extra quantities of cheese and/or flour until the right consistency is met.

Serve fondue with garnish of pickles. A tossed salad complements the fondue meal very nicely.